Mini Cocaccias with Olives and Rosemary

Sift the flour and salt into a large mixing bowl, sprinkle in the yeast and mix it in. Pour the lukewarm water along with 1½ tbsp of olive oil and mix everything to a dough that leaves the sides of the bowl clean. Add few more drops of water, if needed. Turn the dough out on to a lightly floured surface and knead it for about 10 minutes . Sprinkle with a little flour from time to time, if necessary. When the dough feels very bouncy and elastic, oil it with some olive oil and place it into a clean bowl. Cover with cling film and leave in a warm place until it has doubled in size (about 1- 1½ hours will be enough). When ready, turn the dough out on to the work surface and punch the air out by kneading it again for 2-3 minutes. Now it’s ready for topping. Divide the dough into four or six small balls and place the sections on an oiled baking sheet. Using your hands pat out each piece into a flat round, 10-12cm. in diameter. Sprinkle the rosemary needles and the olives over each peace. To finish, sprinkle the surface with some salt and drizzle the olive oil all over each focaccia. Cover with a damp tea cloth or cling film and leave the dough to puff up again for 20 minutes. Meanwhile, pre-heat the oven to 190°C. When the focaccias are puffed, bake them for about 15 minutes or until they are golden round the edges and look well cooked in the center. Cool on a wire rack.